Yogurt fortification by microencapsulation of beetroot extract (Beta vulgaris L.) using maltodextrin, gum arabic, and whey protein isolate

The effect of three different coating materials, including maltodextrin (MD, 9.95–20.05%), gum arabic (GA, 4.98–10.02%), and whey protein isolate (WPI, 4.95–15.05%), was optimized in order to produce high‐quality beetroot extract powder (BEP) using response surface modeling (RSM). Beetroot extract (...

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Detalles Bibliográficos
Autores principales: Yousefi, Shima, Kavyanirad, Mohammad, Aminifar, Mehrnaz, Weisany, Weria, Mousavi Khaneghah, Amin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179156/
https://www.ncbi.nlm.nih.gov/pubmed/35702285
http://dx.doi.org/10.1002/fsn3.2804

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179156/
https://www.ncbi.nlm.nih.gov/pubmed/35702285
http://dx.doi.org/10.1002/fsn3.2804

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